Protein Swap | Quick Pork & Mascarpone Flatbreads
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
830 /serving
Flatbread and Caesar are excellent dance partners. We’re bringing them closer than ever—and fast, as you’ll see when you top warm pita with the crisp and creamy classic salad. Ground pork seasoned with our Mezzogiono mix (sweet basil, fennel and cayenne) melds with mascarpone cheese and sliced red onions for a nice piece of the pie.
We will send you:
- 250g Canadian-raised lean ground pork
- 100g Matchstick carrots
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Head of lettuce
- 60ml Caesar vinaigrette
- 60ml Mascarpone
- 2 Artisanal pita
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
48 g
Saturated Fat
13 g
Sodium
1140 mg
Total Carb
67 g
Sugars
12 g
Protein
39 g
Fibre
13 g
Preparation
Cook the pork
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and garlic; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Assemble & bake the flatbreads
Meanwhile, arrange the pita on a lined sheet pan. Spread with the mascarpone. Top with ¾ of the onions, a generous drizzle of oil, the remaining spices and S&P. Bake, 4 to 5 min., until warmed through.
Make the salad
Meanwhile, halve the lettuce lengthwise; thinly slice crosswise. In a large bowl, combine the lettuce, carrots, vinaigrette, remaining onions and S&P.
Finish & serve
Transfer the flatbreads to a cutting board and top with the pork and a spoonful of the salad. Cut into wedges. Divide the flatbreads between your plates. Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
